A U.K. menu

Dot and Dave are British. What to cook when they come over for dinner? Here’s what worked for us.

Starters

Hot Mushroom Dip, anonymous, from Good Life Fitness

Asparagus Tart, modified based on combining Gordon Ramsay World Kitchen  and

James Martin at 

http://uktv.co.uk/food/recipe/aid/511727

Potato Scones from

http://allbritishfood.com/potato%20scones.php

Cheese (Gruyère & Zamojsky Smoked) & Crackers


Main

Prime Rib of Beef au Jus with Yorkshire Pudding from page 123, from Mom, With Love, Kay Spicer, Doubleday Canada Limited, Toronto, 1990

Sides

Cauliflower & Potato Bake from

http://allbritishfood.com/cauliflower%20and%20potato%20bake.php

Roasted Parsnips & Carrots, courtesy of Ina Garten:

http://www.foodnetwork.com/recipes/ina-garten/roasted-parsnips-and-carrots-recipe/index.html

Corn on the Cob

Dessert

Apple Charlotte, Gordon Ramsay World Kitchen

It was a great party and I learned a few things.

Dave taught us to make Shandy, a simple summer drink to get the party going:

Fill a glass half full of beer (lighter beer works better).

Fill the rest with Lemonade.

You can also use Ginger Ale or 7-Up.

Potato Scones are actually from Scotland.

Bread puddings are so prevalent since, during tough times, it was served at the beginning of the meal to fill up on something less expensive.

Crème Fraiche should be prepared two days before to thicken properly.

New Year’s Dinner

New Year’s Day dinner was a great success. The menu was based mostly on Madhur Jaffrey’s recent book, At Home with Madhur Jaffrey, Random House of Canada, 2010.

Dessert was excellent even though it broke with the theme. It was from on my sister-in-law, Mary’s favourite Polish cookbook.

 

Shrimp & Onion Fritters, page 13

Peshwari Red Pepper Chutney, page 243

Lamb Curry with Whole Spices, page 123

Spicy Chickpeas with Potatoes, page 188

Yogurt Sambol with Tomato & Shallot, page 249

Plain Basmati Rice, page 207

Carrots with Cilantro, page 149

 

Cauliflower &/or Broccoli Soup

This is Recipe #19083 by Redsie at Recipzaar.com. At only 49 calories a serving it’s a great low calorie accompaniment to a main dish. I hand mashed the vegetables to have a thicker soup rather than puree them in a food processor. If you have some liquid left over you can use it as stock in the future.

The only concern I have with this recipe is the 4 bouillon cubes – that’s a lot of salt! You can guess I didn’t add any salt.

This was such a nice tasting soup that Marg added it to her “Best” folder!

It can be viewed at:

http://www.recipezaar.com/recipe/Cauliflower-AndOr-Broccoli-Soup-Ww-0-Point-Soup-190835